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red velvet cake recipe

red velvet cake recipe

This classic red velvet cake is moist, rich, and topped with a delicious cream cheese frosting. Perfect for birthdays, celebrations or simply satisfying your sweet tooth!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 round 9-inch cake pans
  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 piping bag (optional for frosting decoration)

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk At room temperature
  • 2 large eggs At room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring Adjust for desired color
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese Softened
  • ½ cup unsalted butter Softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk If needed for consistency

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch cake pans.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
  • In another bowl, combine oil, buttermilk, eggs, vanilla extract, food coloring, and vinegar. Mix until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid over-mixing.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
  • For the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  • Gradually add the powdered sugar, mixing until well combined. Add vanilla extract and mix. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  • Once the cakes have cooled completely, place one layer on a serving platter and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  • Decorate as desired and serve!

Notes

For added flavor, you can incorporate a teaspoon of almond extract into the frosting.
Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
This cake can also be made ahead of time; the layers can be frozen for later use. Just make sure to wrap them well.